Dalat Vietnamese Restaurant
1441 E Fletcher Ave Ste 125, Tampa, FL 33612 · Permanent Food Service · License 3906968
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Nov 3 routine inspection2 high priority (no follow-up needed), 2 intermediate, 7 basic-19
- Safety score81
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitNov 3, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Shelled eggs stored overtop soy sauce inside walk in cooler.
Code 22, Food-contact surfaces clean and sanitized: Chlorine sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. Employee washing dishes with no sanitizer in 3 compartment sink. Manager put sanitizer in 3 compartment and rewashed dishes.
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Beef cooked and held longer then 24 hours has no date markings inside reach in cooler on cooks line.
Code 41, Chemicals and toxic substances: Toxic substance/chemical on premise that is not required for the operation of establishment.
Can of WD40 stored in kitchen. Management removed and properly stored WD40 in his office.
Basic7
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Plastic bottles of sauces used for cooking has no labeling of ingredients on cooks line.
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Beef thawing at room temperature in kitchen area.
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
Knife stored in between region cooler and food preparation table on Cook's line. Chef removed and placed knife at dishwasher.
Fixed on the spot
In-use tongs stored on equipment door handle between uses.
Tongs hanging on oven door handle.
Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use.
Soiled dry cloth stored on reach in cooler cutting board on cooks line.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Dishes stacked on top of each other overtop 3 compartments sink preventing proper air drying.
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Water leaking from bottom of three compartment sink and back kitchen area.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.